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Roast lamb with anchovy, garlic and rosemary

This roast lamb with anchovy, garlic and rosemary is a classic dish. However, in this recipe we make a paste with the anchovies, rosemary leaves and garlic cloves and smudge this all over the lamb. It’s easy, yummy and perfect for Easter or Sunday lunch, served with roasted potatoes, carrots and steamed veggies.
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 15 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small leg of lamb about 1kg
  • 3 fillets of anchovies in olive oil
  • 3 garlic cloves
  • 2 sprigs of rosemary leaves only
  • 50 g soft butter or dairy free spread
  • 1 lemon juiced
  • 1 red onion
  • 100 ml white wine
  • Salt and pepper

Method
 

  1. Put the butter, garlic cloves, rosemary leaves, lemon juice and anchovies into a small food processor and blend until get a paste.
  2. Make a few slits into the meat. Rub the paste all over the lamb pushing it into the cuts.
  3. Heat the oven to 200C.
  4. Cut the lemon and onion into circles then lay these in the base of a roasting dish. Put the lamb on top. Season with salt and pepper.
  5. Roast for 20 minutes then take the lamb out of the oven and baste it with the pan juices and pour the wine into the bottom of the dish. Cover the dish with foil.
  6. Turn down the oven 170C.
  7. Roast for another 30-40 minutes, depending on how well cooked you like your lamb. Baste the lamb a couple times whilst roasting.
  8. Transfer the lamb to a plate, cover and rest for 15 minutes.
  9. Meanwhile, make a nice gravy from the pan juices.